Cream of Cauliflower Soup & Buttermilk Biscuits

Guess what everyone! I finally figured out how to link the GoLoKitchen Facebook fan page to my site! I’m really not all that technically savvy. Can you tell? It is located right under my wonderful followers (thanks, guys! :) ) Anyways, check it out and do me a favor: press that pretty little ‘like’ button. It would do my heart good. Thank you.
This soup is a classic recipe-one I remember my Mom making on cold rainy days. Growing up, I always walked to school, so when it was bad weather, I most likely braved the storm and froze all the way home. But, on those awful days, when I walked in the door, I always smelled onions and butter cooking or onions and olive oil cooking. It is one of those memories that I will always remember, one I automatically link to home. I love my Canadian home and all the people that live there. I also love it here too. So, either way I look at it, I can’t win. However, I can do what I can to get the best of both worlds. And if that means making a bunch of my Mom’s recipes, then so be it. 
To be quite honest with you, there is no recipe for this soup–at least one I’ve never seen. And to be frank, I don’t remember everything my Mom put into this. So, I was flying by the seat of my pants come dinner time. Lucky for me that’s when good things and good ideas pop into my head. Now, this didn’t quite taste like the original, but it was still delightful. The flavor was creamy and mild and didn’t really taste a whole lot like cauliflower. My daughter ate it up and so did my husband (a man who is very hesitant around cauliflower). So, for all you cauliflower haters out there, give this soup a chance. And, for you other folk, make this and be excited for October when I share my Grandma’s cauliflower recipe (it’s very simple and involved a lot of cheese). Seriously, you should be excited because cauliflower really can be that good. Just in time for the holidays, you lucky people!
Now, the biscuits were just something I whipped up to have on the side of the soup. Because it’s been a hot summer I hadn’t made biscuits in a very long time, (meaning I was too hot in my un-air-conditioned apartment to even think of turning on the oven) so when I sunk my teeth into a fresh one, it was almost like a reunion of sorts. “WowI have missed you old friend.” 
Note to self: make more biscuits. 

They are pretty little devils that are just delicious and full of carbs. My favorite. Add a little butter and I’m happy as a clam. 
Moral of the story: Soup = good. Biscuits = good. Soup + Biscuits = one happy full family! 
Enjoy!
Cream of Cauliflower Soup
yield: 4 entree portions
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1/4 cup all purpose flour
5 cups good quality chicken stock
1 large head cauliflower, cut into small florets
1 bay leaf
salt
pepper
1 cup cream or half & half
Directions:
In large pot, heat butter and olive oil over medium heat. Saute onions until soft and translucent, about 5 minutes. Sprinkle flour over onions and stir to create a paste. Cook 2 minutes. Slowly whisk in chicken stock and increase heat to high. Soup should thicken slightly. Stir in cauliflower, salt, pepper and bay leaf. Simmer lightly with lid cracked for 30 minutes or until cauliflower is soft. Reduce heat to low, remove bay leaf, stir in cream and adjust seasonings to your taste. Top with parsley if desired. Serve with biscuits.
Recipe TIPS
-I’ve told you this many times before, but once you add in your cream or half & half, be sure not to boil the soup! Bad things will happen.
-I had to add in quite a bit of salt to my pot of soup to make it taste great, so don’t be afraid to sprinkle in more!
Buttermilk Biscuits
yield: 12 biscuits
*this is my cinnamon buttermilk biscuit recipe minus the cinnamon
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup sugar
1/3 cup cold butter, cubed
1 cup cold buttermilk or 3/4 cup whole milk

Directions:
Mix all dry ingredients together in large bowl. Cut in cold butter until its the size of small peas. Stir in buttermilk until batter is all moist. Cut into 12 biscuits or drop onto greased baking sheet. Bake at 400 degrees for 15-20 minutes.

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2 Responses to “Cream of Cauliflower Soup & Buttermilk Biscuits”

  1. #
    1
    Lisa — February 19, 2013 at 5:09 am

    This sounds wonderful but I am wondering if the cream or half and half can be replaced with milk to cut down on the calories?

    Reply

    • Lauren — February 19th, 2013 @ 7:35 am

      It can be, but won’t be as creamy! {Obvs..}

      Reply

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